Whole eggs are protein-rich, low in sodium and contain varying amounts of 13 vitamins and minerals. Eggs

are nutrient-rich compared to calorie intake… just 70 calories per large egg.

SHELL

1. The shell surrounding the egg is porous. Odors, flavors, and moisture can pass through the microscopic holes. For this reason, the egg should be stored in an enclosed space,

such as the egg carton. The color of the shell depends on the breed of the chicken, and although brown eggs may be more

expensive, color makes no difference at all in any quality other than appearance. Do not wash eggs before storing

them, as this removes a naturally protective coating.

2. The inner and outer shell membranes resemble layers of skin. When an egg is very

fresh (less than 3 days old) and is heated, these membranes form a bond between the shell and

the egg whites. The shell will be very hard to remove in this case, without tearing the cooked

egg white apart.

INNER AND OUTER SHELL MEMBRANES

3. The air cell is always found on the wide end of the egg. When peeling a hard-cooked egg, you always want

to start at this air cell.

AIR CELL

4 & 5. There are two types of egg whites in each egg, the thick and the thin egg

whites… or albumen. Egg whites consist of protein and water. No fat. The older an egg gets, the thinner the whites

become.

THIN ALBUMEN

THICK ALBUMEN

6. The chalazae (chă lă zuh) are two rope-like structures at either end of the egg. They hold the yolk centered in the egg. As the egg ages, the chalazae become weaker. When separating the yolk from the whites, the chalazae often becomes part of the egg white. Eggs should be

stored ‘pointed end down’ to maintain the centering of the yolk and quality of the air cell.

CHALAZAE

7. The yolk is liquid, having no shape of its own. The round shape of the yolk is due entirely to the vitelline

(vǐ tuh leen) membrane. It is completely transparent. When we say we ‘broke the egg yolk’, we actually mean we ‘broke the vitelline membrane’ surrounding the yolk.

VITELLINE MEMBRANE

8. The yolk contains protein, fat, and a natural thickener or emulsifier called ‘lecithin’. The color of the yolk depends on the diet of the chicken. The fat found in

the yolk is a saturated fat called cholesterol.

YOLK

Cholesterol is the type of fat that can clog the arteries of the body if eaten in excess. People with heart

disease may need to limit egg yolk intake.

9. The germ cell appears as a whitish-colored disc on the surface of the yolk. It is the part of the yolk that would develop into a chick if the egg was fertilized. The hen will lay eggs, approximately one every 24 hours for 2

years, whether or not there is a rooster around to fertilize them before it is laid.

GERM CELL

Before they are sold, eggs are graded. This is done by shining a

bright light in a manner so you can

see through the shell. This process is called

“candling”.

Egg grades are based on the shape of the yolk and the amounts of thick and

thin whites.

Grade AA egg

Grade A eggs have a flatter yolk and less thick egg whites

The egg will lose quality as it ages. Eggs must be refrigerated to

maintain quality.

Grade B eggs will not have a high quality

appearance, and spreads out a lot when

removed from the shell.

Grade C eggs are generally considered

‘unfit for human consumption’, but may

be used in pet food products.

The size of the egg varies with the age of the chicken. The young pullet lays a much

smaller egg than a mature hen.

Most recipes are based on the use of large eggs. Large eggs weigh 24 oz. per dozen. You may need to adjust cooking

time for smaller or larger eggs.

A larger egg does NOT denote better quality.

A spoiled egg has a shiny shell and floats in water. It is only AFTER you crack open

the egg that it smells bad, and by that time you may have added the egg to your

other ingredients. That would be TOO LATE! If you suspect that an egg may be

spoiled, use this water test first.

A fresh egg has a domed yolk. There is plenty of thick egg white (notice both

the thick and thin whites in the picture) and the whites are translucent (not

transparent). A refrigerated egg maintains maximum freshness for one

week.

1. Avoid excessive temperatures2. Avoid excessive cooking time

As the protein in eggs heats up, it forms a network or type of web. If heating is excessive, the network becomes tough and rubbery. It also tightens up, squeezing out water. The food may become dry or has water standing on the surface.

Overcooked eggs may also turn a greenish color. This is a reaction of iron in the yolk and sulfur in the whites that occurs when the cooking is

excessive.

Denaturation (dee-nay-chuh-RAY-shun) is a process that causes protein to become a looser, less compact structure. It can be caused by heat, freezing, sound waves, mechanical treatment like beating, the

addition of ingredients that raise or lower pH levels, or the presence of minerals such as

sodium, copper, potassium, or iron. Denaturation is sometimes reversible.

Coagulation (ko-ag-yuh-LAY-shun) changes a liquid protein into a soft,

semisolid clot or solid mass. It occurs when polypeptides unfold during

denaturation and then collide and clump together during cooking processes.

Coagulation is not reversible. Coagulation of egg

protein caused by heat.

Denaturing protein by mechanical

method.

According to the American Egg board, about one in every 20,000 eggs might be contaminated by Salmonella. To

decrease the risk of illness, make sure to utilize fresh, whole, grade A or AA eggs that are uncracked and properly

refrigerated OR use frozen or dried pasteurized eggs rather than shell

eggs, OR pasteurize raw eggs before using them.

When you pasteurize eggs you bring them up to about 140-150 degrees for 3-5 minutes depending on the age and the

size of the eggs. If the temperature goes any higher you start to cook the egg. Pasteurizing eggs won’t completely

eliminate the risks that eating raw eggs bring, it will however drastically reduce the chance of contamination.

Cooking eggs to a temperature of 145º F or higher kills all disease-causing microorganisms in eggs. An egg with a runny yolk is a higher risk than one with a fully-cooked

yolk. Avoid holding egg dishes longer than one-half hour.

Scrambled eggs are less-hazardous than sunny-side-up eggs. Hard-cooked eggs are

safer than soft-cooked eggs. Higher-risk foods include mayonnaise, Caesar salad dressings, meringues, hollandaise and

béarnaise sauces, and eggnog.

It is no accident that we feed scrambled eggs to young children

and patients in hospitals.

The 100 pleats on a chef’s toque (tōke) (tall, white hat) are said to represent the

100 ways a chef can prepare eggs!

Eggs can be baked or ‘shirred’ (shurred): Place in greased ramekin or

custard cup; cover with 1 T. milk; bake for 12-18 min. until whites are set.

Eggs can be poached: ‘fried’ in water, milk, or broth instead of in fat. Remove the eggs with a slotted

spoon and drain on paper towels. Eggs made without grease are easily

digested and low-calorie.

Eggs can be fried in a small amount of fat: A. ‘sunny-side-up’ has just-cooked whites;

B. ‘over’ is flipped over during cooking until yolk is hard;

C. ‘over-easy’ is flipped over during cooking but yolk is soft;

D. ‘blindfolded’ or ‘basted’ is like sunny side up, only adding a small amount of water and a lid forms a film on the top of

the yolk

Eggs can be scrambled: do not stir

constantly; cook until yolks and whites are firm

Blindfolded/bastedOver/over-easy

Eggs can be cooked in the shell (since boiling is an ‘excessive temperature for eggs, they should be cooked in

hot liquid just under the boiling point):

Soft-cooked eggs are brought to boiling, and then allowed to sit in the hot water for 4-5 minutes; run under cold water

until they are cool enough to handle.

Hard-cooked eggs are brought to boiling, and then allowed to sit in hot water for 15 minutes (large eggs). Cool immediately.

.

Eggs have numerous functions

when used as an

ingredient in various types of foods.

.

1. They add flavor2. They add color3. They cause foods to get thick… a thickener

This hollandaise sauce is the perfect

example of using eggs to add flavor,

color, AND to thicken.

4. They are a ‘binder’… they hold foods togetherWithout the eggs, this meatloaf

would fall apart.

5. Mixing coffee grounds with egg (and even the egg shells) before brewing ‘clarifies’ the coffee… trapping the ‘dust’

from the grounds and keeping it clear and less bitter

.

6. They help create ‘structure’… as the protein in the egg coagulates

.

7. They cause ‘browning’… when using an ‘egg wash’

Egg washes are commonly used on pastries and

breads for a glossy, brown

coloring.

.

8. They preserve texture… egg yolks are natural ‘emulsifiers’, which help keep batters smooth. An

emulsifier has the ability of keeping a fat and a liquid mixed

together without separation.

9. They ‘enrich’… adding nutrients such as protein

.

10. They are a ‘leavening agent’… beaten eggs incorporate air, which rises up as it warms

11. They add moisture

Some recipes call just for the egg whites, while others call only for the

yolks. When separating the two parts, be careful not to break the yolk. Use

the method of separation that works the best for you; strive to learn the most

efficient method.

Most efficient method

Use the sharp, jagged edge of the broken egg shell to remove any unwanted yolk or pieces of

shell from your egg mixture. The edge of the shell will cut through the whites, when the edge

of a spoon or knife will not.

Egg whites start out being “slimy”. As they are beaten, air is added. The whites turn

from pale yellow to white in color and increase in “volume”. The more volume…the better. You should follow as many rules as

possible for…

A. Eggs should be at room temperature

B. Don’t get any yolk mixed in with the whites

D. Use a copper bowl

E. Make sure eggs are at least 3 days old

F. No grease residue allowed! (none on beaters, bowl, etc.)

C. Use a smaller deep bowl, rather than a larger shallow one

A “meringue” is basically a mixture of beaten egg whites and

sugar, baked in an oven. Although there are

several types, the most common use of meringue is as a topping for pies.

If the oven temperature is too high, the meringue will shrivel and shrink back

from the edges of the crust. Too low of temperature causes the meringue to be

dry. If too much sugar is beaten into the egg whites, yellow liquid “beads” of sugar appear on the baked and cooled

meringue surface. This is an undesirable quality is called “weeping”.

You were probably using an aluminum bowl or aluminum

beaters, or perhaps your nickel or chrome plated beaters have a nick on the finish. Egg whites exposed to aluminum causes them to turn

gray in color!

Were you using a copper bowl that had traces of some sort of acid present…like cream of tartar or

lemon juice? The metal copper in combination with acid causes egg

whites to turn a greenish color!

EGGS USED FOR HARD-COOKING

MUST BE AT LEAST 3

DAYS OLD!

In eggs fresher than 3 days old, the outer membrane adheres to the shell during the cooking process. When you try to peel the egg, chunks of

egg white cling to the shell, and are removed when the egg is peeled.

What a mess!

Place the egg on it’s pointed end, and spin it like a toy top. A hard-cooked egg will

spin, but a raw egg will topple over immediately! (The heavy yolk wobbles

back and forth inside, causing the egg to topple over.)

You cannot add egg yolks directly to hot mixtures or the egg will cook instantly

and cause lumps! You must first “warm” the yolks. Begin by slowly adding the

hot mixture to the beaten yolks while stirring the yolks constantly. Then reverse the procedure,

adding the warmed yolks to the hot mixture. This

process of warming the yolks first is called…

A “custard” is any soft, egg-based dish. Unsweetened ones can be served as main or side dishes, while sweet custards

are served for dessert.

Real men don’t eat quiche! The delicate flavors of a custard-based quiche are often not appreciated by

the “meat and potatoes” crowd. Quiche Lorraine is an egg pie with

bacon and Swiss cheese.

Pumpkin pie and baked custard cups (a type of steamed pudding) are two favorite dessert

custards.

Custard cups are often set in a pan of water for baking. The water

moderates the baking temperature so the outside edge does not overbake

before the center gets done.

Use the knife test to check a custard for doneness. Insert the knife halfway

between the center and the edge of the dish. If the knife comes out clean…the

custard is done.

Crème brûlée is a baked custard with a hard sugar

coating, burned under a grill or with a blowtorch.

A classic vanilla sauce is called a crème anglais (krĕm an-GLAY). It is a delicate sauce that is made from milk,

egg yolks, and sugar.

curdled

Sauces may need to be made in a double boiler. If they overheat, they may ‘curdle’. It will appear separated or develop lumps. Straining the sauce may help save it.

A hollandaise sauce, such as one over ‘Eggs Benedict’ or

poured over green vegetables is a delicate lemon-

butter-egg sauce.

A ‘pastry cream’ is a sweetened pudding-like filling for cream puffs or

éclairs.

Sabayon (suh-by-ŌWN) is a very fragile foam of egg yolks, sugar, and

Marsala wine.

Quality ice cream has a custard

base (cream or milk and eggs). It does not weep or

separate as it softens at room

temperature.

Are you looking for a challenge? Perhaps you should try making a

soufflé. Served as a main or side dish, or sweetened and served as dessert…the key ingredient of any souffle’ are

the beaten egg whites that are carefully folded in. The voluminous egg whites cause the souffle’ to rise,

but even a slight vibration or temperature change may cause it to

“fall”!

This “high hat” soufflé is baked in a straight sided dish. It rises above the edge of the dish and obtains a crown-

effect.

1. Check eggs for cracks. Cover with cold water.

2. Bring water to just-under-boiling. Time for 10 minutes.

3. Immediately cool eggs. Overcooking allows the iron in the yolk to reach the outside of the yolk and leave a green ring around the yolk.

4. Remove shells.

5. Cut eggs in half lengthwise and remove yolks.

6. Place yolks in a shallow dish, such as a pie plate.

7. Thoroughly mash yolks with a fork.

8. Moisten with mayonnaise. Add mustard and seasonings to taste.

9. Fill hollows of egg whites with the yolk mixture. Garnish as desired. Paprika is a popular garnish…adding color and sweetness.

Made by hard-BOILING the eggs

1. Select a skillet with sloping sides and a lid. Non-stick surfaces such as teflon are ideal.

2. Beat whole eggs and seasonings. Usually 2 or 3 eggs are used.

3. Melt butter in skillet (even if teflon) and add beaten eggs.

4. Carefully lift edges of cooked eggs, allowing uncooked mixture to run underneath.

5. If you are adding fillings such as diced ham and grated cheese, place those fillings on only ½ of the egg mixture. Adding the lid at this time will help heat the filling.

6.Using a spatula/turner, carefully lift the unfilled side of the cooked egg mixture and fold it in half over the filled side of the omelet. Continue cooking ‘til filling is completely done.

7. Carefully slide the omelet out of the skillet and onto a plate.

8. Serve this “French omelet” plain or with condiments.

A ‘fluffy’ or ‘souffléd’ omelet is one in which stiffly beaten egg whites are folded into egg yolks. It starts cooking on the stovetop and finishes in the oven. It is not filled, but often served with sauce.